RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1082
| View Recipe |
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| Recipe Name: |
Baked Eggs and Mushrooms in Ham Crisps |
| Source: |
Queer Eye for the Straight Guy |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Buttered brioche or challah toast. |
| Comments: |
2 eggs per serving. The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.
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Ingredients:
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Directions:
Preheat oven to 400 degrees.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes.
Remove from heat and stir in crème fraîche and tarragon.
Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas. |
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| Nutrition per Serving: |
| Calories: |
296 |
Total Carbs: |
2.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
435.7 |
Fat: |
18.8 |
Protein: |
23.17 |
| Fiber: |
0.04 |
Sodium: |
1069.96 |
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